Cockatiel: Burgers and toys!

BooBoo has some ground organic beef cooked in a cast iron frying pan, until the edges are slightly crisp. Then enjoy a new toy. music by Glenn Miller Pavanne



http://www.youtube.com/watch?v=IxQ-8L7Rhsg&hl=en

Visit : cheap cookware sets find more save about Standmixer kitchenaid

Homemade Garam Masala (Curry) Adds Flavor and Zip to Recipes

Curry is a blend of spices and there are thousands of recipes for it. In some cultures, curry is almost a way of life. Garam masala is a special blend and, though it originated in India, the recipe varies from region to region. Each cook has their own twist on the spicy mixture.

So-called curry powder starts out with whole seeds and spices. The ingredients are toasted before they are ground into a powder. The grinding is done with a mortar and pestle, nutmeg grinder, or food processor.

Petrina Verma Sarkar, in her article, "The Magic Spice -- Garam Masala," thinks the blend is "the heart of most Indian dishes." According to Sarkar, curry powder tastes best when it is freshly made.

"Homemade Curry Powder," a website article by Helen Polaska, discusses the many variations of the recipe. "Because curry powder is not one spice in and of itself," she writes, "anyone who makes curry powder will probably make it different from the next person's curry powder."

Why should you make your own spice blend? First, you don't know how long the curry powder has been on the store shelf. If it has been there for months, much of the aroma and flavor will be gone. Second, you can customize the blend to suit your tastes. Third, homemade is usually cheaper.

Sylvia Windle Humphrey devotes pages to this seasoning in her cookbook, "A Matter of Taste." She says the recipes vary widely and "there are no cookbooks; girls learn from their mothers how to blend spices and arrange interesting meals." According to the author, some sprinkle curry on every food before serving a meal.

You may wish to cook the spice mixture in a little oil before adding it to a recipe. This brings out the flavors of the spices even more.

To get the best results, toast the spices in a small cast iron skillet. Do not crowd the pan. Shake the skillet to keep the spices from scorching. Continue shaking and toasting until the kitchen is filled with a tantalizing aroma and the seeds start to brown. Grind the mixture and store in a metal tin or glass jar with a tight-fitting lid.

You can buy metal spice tins at import stores. Small canning jars also work well. Personally, I wouldn't store garam masala in a plastic container because it could alter the flavor of the spices. Here are the ingredients for Humphrey's garam marsala and I added the instructions.

3 tablespoons black peppercorns

3 tablespoons whole coriander

2 1/2 tablespoons dark caraway seeds

One-inch cinnamon stick

1 tablespoon whole cloves

1 tablespoon cardamom seeds

Toast the ingredients in a small skillet. When the seeds start to brown, take the skillet off the heat, put the mixture in a small bowl, and let it cool. Use a coffee grinder to turn the mixture into a powder. Put in a tin or jar, cover tightly, and store in a cool, dark place. This homemade blend stays fresh for about two months.

Copyright 2010 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company is also publishing her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," and it will be available soon.

Hodgson has another forthcoming book, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words from Hope," and it will be posted on Amazon shortly. Please visit her website and learn more about this busy author and grandmother.

See Also : cheap cookware sets The best way to cook several foods at the same time Gas Grills Sale can help you to find more save about Gas Grills and grill pan

Best Chili Recipes - 5 Tips For Cooking Great Chili!

Chili is a metaphysical thing in the world of cooking. There are major competitions all over the United States, and believe me they can get really cutthroat. People take their chili seriously! Chili is a creation that is highly personal to the person that has created the dish. Lots of folks can work a lifetime to perfect a chili recipe and that is no joke. Just ask anyone that has ever competed in a chili cook off. If you are a newbie to the world of chili and want to get out of "the canned stuff," then welcome! Even if you are an old hat at making chili, welcome! The tips herein will do no harm and only enhance your chili experience! Lets get some tips!

Tip 1. What if your chili is too thick? What kind of chili is it? White?, Red? Beef? Chicken? If your chili is too thick do not use water to thin it out that is what everyone in the world does. Use broth instead! Water will "kill" the hard worked for flavor of your chili creation. Broth adds the liquid that you need and unlike water it also adds flavor and depth to your chili recipe!

Tip 2. What if your chili is way to thin? You could add some tomato paste to it as one way to thicken it. Try it a little bit by little bit until you achieve the consistency that you are looking for! What if the tomato paste does not make your chili thick the way you want it to? Then the next step is to try to use something like cornstarch or corn flour commonly called masa flour! You can also try the old school use of cornmeal. I like this one myself. Cornmeal gives a good texture. Some people I know in the Southern United States say to just use good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then the is the no calorie way to do it by using arrow root mixed with a bit of water and then added to the chili and stirred. As you can see there are many way to make your chili thicker. The choice is yours and you should experiment.

Tip 3. Most people that I know of that make chili at home just use plain old boring everyday Jalapeno's. This is fine in most cases and they do bring the "heat!" But the fact of the matter is that there is a world of different chilies out there. Anaheim, Poblano, Serrano, Sante Fe Chilies, Ancho Chilies, The very popular these days Chipotle in Adobo sauce or Chipotle powder, Cayenne, Tabascos, Thai Chili, Habanera, and Scotch Bonnets! The list can go on and on from country to country. So why not try to use more than one type of chili pepper in your chili? Change the flavor, do not settle for the mundane! Have fun!

Tip 4. first thing is first! Cook the meat! Any meat that you are using should be cooked first. Brown the meat way before you have to add the liquids to the recipe. Browning the meat aids in locking in the flavor of the meat. You do not want your meat to get soggy with the liquids from the chili recipe. I prefer to sear cook my meat. That is turn the flame up high and putting the meat in the pan of my fave the cast iron skillet and so it sizzles quick and stir it around a bit and then turn the heat down. This is a classic searing technique that locks the flavor into the meat.

Tip 5. The better the meat the better the meal! It is a fact that the better the quality of any meat or main component for a meal the better the meal. Remember that is it quality over quantity! Just because you can get some meats cheap and get lot's of it does not mean that it is quality meat and that you will get a quality meal. If you have to use a cheaper meat that is less tender then expect to cook your chili longer to soften it up and consider using a meat tenderizer on it to aid in the softening of the cheaper cuts and cook the chili longer and you should be OK. In the long run if you can afford to get the better cuts then I always day do it!

We have looked at 5 Tips For Cooking Great Chili. I hope that you have enjoyed reading this information. If you would like to learn more about chili cooking and chili recipes then please visit: http://bestchilirecipes.net/.

Tags : cheap cookware sets The best way to cook several foods at the same time find more about Calphalon Kitchen Where to Find the best Ceramic Cookware.

Check Out 11" ALUMINUM SKILLET STEAMER

11" ALUMINUM SKILLET STEAMER Review

11" ALUMINUM SKILLET STEAMER Feature

• Convert any 9 or 10 inch skillet into a steamer
• Steam fish, vegetables and more!
• Healthy Cooking Made Easy
• Turn an ordinary skillet into a steamer in seconds!
• Dish washer safe aluminum

11" ALUMINUM SKILLET STEAMER Overview

Turn an ordinary skillet into a steamer in seconds! Prepare perfectly steamed vegetable and poached fish easily with this useful kitchen helper. Just place over a skillet with water and place food on top-steam rising from the perforated surface cooks food with added fats or oils. Ideal for dieters and healthy eaters. Each measures 11 1/4"Diameter x 1 1/8"Deep. Made of aluminum, skillet not included. Dishwasher safe.

Available at Amazon Check Price Now!

Related Products

Customer Reviews

*** Product Information and Prices Stored: Oct 02, 2010 02:40:48

Related : cheap cookware sets find about espresso coffee machine reviews and more

Burt cast iron pan

What happens if during cooking and do not need to relax a burned pot.



http://www.youtube.com/watch?v=Iag3ALFc7M4&hl=en

Thanks To : cheap cookware sets find about espresso coffee machine reviews and more Gas Grills Sale can help you to find more save about Gas Grills and grill pan The best way to cook several foods at the same time